15Hatfields Lunch Menu
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1 Hatfields Gold Lunch 1 round of sandwiches on speciality breads per person 4-5 finger buffet items per person 1 piece of whole fruit per person Hatfields Silver Lunch 1 round of sandwiches on speciality breads per person 2 finger buffet items per person 1 portion of fruit cut and peeled per person per person Hatfields Bronze Lunch 1 ½ rounds of sandwiches on speciality breads per person 1 portion of fruit cut and peeled per person per person Extras Cheese portion 4.50 per person Tortilla Chips with dips 2.00 Beverages Tea, coffee, and biscuits 3.00 per person per serving Tea, coffee, and Danish pastry 5.00 per person per serving Tea, coffee, water and cake 6.00 per person per serving Jug of English Organic Orange juice 7.00 (serves 6) 1 litre bottled water still/sparkling 1.00 per person Sandwich lunches operate on a rotation; these can be adjusted on request if you have similar attendees for example attending lunch on a Tuesday and Thursday. Lunch must be ordered by 4pm the day before
2 Cold Sandwich Buffet. Try our delicious cold sandwich buffet platter made from organic, fair-trade and locally sourced ingredients, perfect for any meeting or conference Monday and Friday Beetroot, Spinach & Goats Cheese on Multi Seed Bloomer (v) Farmhouse Cheddar & Pickle on Malted Grain (v) Houmous & Rocket in a Spinach Tortilla Wrap (vegan) Gammon Ham & Spinach on Sourdough Baguette Rare Roast Beef with Horseradish on Malted Grain Roast Rosemary Chicken on Malted Grain Potted Salmon & Spinach in a Spinach Tortilla Wrap Smoked Mackerel & Ricotta on Tunnbrod Mini Pizza with Rocket (v) Vegetarian Sausage Puff (v) (2 per portion) Falafel with Houmous (vegan) (2 per portion) Cocktail Sausages with honey (d) (3 per portion) Chicken Brochette with Rosemary & Lime (g, d) Salmon Tartlet (d) (2 per portion) Tuesday and Thursday Brie & Cranberry on Tunnbrod (v) Farmhouse Cheddar & Pickle on Roasted Barley Baguette (v) Kale & Sweet Potato on Multi Seed Bloomer (vegan) Chicken & Houmous in a Wrap (n) Gammon Ham & Mustard on White Bread Rare Roast Beef with Horseradish on Malted Grain Prawn Cocktail on Malted Grain Smoked Mackerel & Ricotta in a Wrap Sushi Roll (v) Pea & Feta Mini Quiche (v) Sticky Squash & Sesame (vegan) Savoury Scone King Prawn Skewer (g, d) Gammon and Marmalade (d) Wednesday Beetroot, Spinach & Goats Cheese on Multi Seed Bloomer Farmhouse Cheddar & Pickle on Malted Grain (v) Houmous & Rocket in a Spinach Tortilla Wrap (vegan) Chicken & Houmous in a Wrap (n) Egg & Bacon in a Baguette Pastrami with Emmenthal in a Seeded Bagel Smoked Mackerel & Ricotta on Tunnbrod Smoked salmon & Cream Cheese on Malted Grain Samosa (vegan) Broccoli & Emmenthal Cheese Tart (v) Sticky Squash & Sesame (vegan) Cocktail Sausages with honey (d) (3 per portion) Chicken Brochette with Rosemary & Lime (g, d) Savoury Scone Sandwich lunches operate on a rotation; these can be adjusted on request if you have similar attendees, for example attending lunch on a Tuesday and Thursday. Lunch must be ordered by 4pm the day before.
3 Alternative Cold Fork Buffet Options Inspired by the Mediterranean cuisine, try our cold fork buffet options for a delicious working lunch. Healthy, fresh and tasty ingredients to keep you going all afternoon. These meals are served by 15Hatfields staff buffet style. Hatfields Jacaranda Fork Buffet Roast chicken breast marinated in lemon and thyme Spiced prawns wrapped in smoked salmon served with wasabi and lime dressing Kale & Butternut Frittata with chilli and safron (v, g) Broccoli & Cauliflower Sald with Feta, black olives and Italian dressing (v, g) Mixed leaf salad with red wine vinaigrette dressing and fresh herbs (v, g) Bakewell tart served with cream Hatfields Birch Fork Buffet Slow roast ham with pickled gherkin and beetroot relish Foil baked river trout with rock salt and fresh herbs Honey Roast Carrot & Parsnip with balsamic dressing (v) Cous Cous with Roasted Roots with pomegranate, seeds and vinaigrette Mixed leaf salad with olive oil balsamic dressing and fresh herbs (v) Burnt Lemon Flan (v) Hatfields Oak Fork Buffet Roast of Essex beef, finely sliced with creamed horseradish Fresh salmon, mirin glazed salmon with citrus infused carpaccio of fennel Orange, walnut & stilton salad with pousse leaves drizzled with olive oil (v, g, n) New potato salad with spring onion and french dressing (v) Mixed leaf salad with olive oil balsamic dressing and fresh herbs (v) French apple flan served with cream Served with bread rolls and butter Alternative Meze options Great for small meetings Hatfields Traditional English Meze Offering a minimum of 10 delicious items roast beef, salmon, chicken, and prawns with a variety of salads Served with whole fruit Hatfields Vegetarian Meze Tomatoes, peppers, boiled eggs, hummus, kidney bean and coriander salad, beetroot and Horseradish salad, bocconcini mozzarella, sun blush tomatoes, cucumber and mixed leaf salad Served with whole fruit Served with bread rolls and butter All Cold fork buffets and Meze Options are designed for a minimum of 6 delegates All items need to be ordered 2 working days in advance All meals are served with bread and butter
4 Hot Buffet Meals Fancy something warm and wholesome? Our hot buffet meals are packed with a range of delicious and nutritious options, served in 0.4L bowls Fish and Meat Smoked Fisherman s Pie Smoked haddock, salmon, mackerel, and prawns with double cream and mash. Served with seasonal vegetables Lamb Rogan Josh Toasted cumin and coriander seeds give depth to the classic curry. Served with chopped tomato, lentils and yoghurt Sausage and Mash Pork and leek sausages with mustard mash, caramelised onions and gravy Lasagne Bolognese A traditional lasagne with minced steak, celery, carrot, oregano and parmesan. Served with seasonal vegetables Shepherd s Pie Minced lamb with carrot, swede and parsley topped with light mash. Served with seasonal vegetables Vegetarian Moroccan Vegetable Stew with Minty Couscous Pumpkin, sultanas, courgettes, and chickpea flavoured with cinnamon, ginger and cumin Butternut Risotto Butternut squash risotto made with white wine, parmesan cheese and double cream. Served with sugar snaps Vegetarian Paella Beautiful vegetarian paella with porcini mushrooms, peppers and artichoke hearts. Served with a green salad Macaroni Cauliflower Cheese Bake The wonderful classic everyone s Mum made but lovelier with parmesan, crème fraiche and chopped parsley Thai Green Curry Courgette, squash and mange tout in a fennel, cumin and chilli curry sauce. Served with basmati rice Moroccan Chicken and Rice Chicken breast with tomato and aubergine caponata. Served with turmeric and cinnamon rice Tarragon chicken Tarragon, cream, lemon and rice makes this dish sound too simple. It s a delicious Jocelyn Dimbleby recipe. Served with long grain rice Chicken Korma Chicken thigh gently cooked in our own garam masala, coconut, garlic and natural yogurt. Served with a pilau rice and herb salad Beef in red wine Beef slowly braised in red wine with bouquet garni, celery, onion, carrot & button mushrooms. Served with whole grain mash Javenese Chicken & Rice Chicken breast with coconut, peanuts and cumin. Finished with avocado and served with rice All 20 per person Fusilli with Mushroom Oyster, chestnut & button mushroom pan fried and tossed with fresh tarragon, bella lodi and cream, served with fusilli pasta Teriyaki Noodles with Cashews Chinese egg noodles with teriyaki, sesame seeds, cashew nuts and peppers. Served with cucumber strips All 20 per person 15Hatfields Dessert Fruit salad Apple crumble served with custard French apple flan served with cream Bakewell tart served with cream Queen of Sheba Cheese Board All 5 per person All hot meals are designed for a minimum of 30 delegates delegates lunch includes 1 meat or fish and 1 vegetarian delegates lunch includes 1 meat, 1 fish and 1 vegetarian. All meals are served with bread, butter and fresh fruit
5 Mini Bowl Food A great option for a speedy lunch. Our mini bowls offer a variety of tasty organic and fair-trade ingredients. Hot Mini Bowl Food Smoked Fishermans Pie Smoked haddock, salmon, mackerel, and prawns with double cream and mash. Served with seasonal vegetables Lamb Rogan Josh Toasted cumin and coriander seeds give depth to the classic curry. Served with chopped tomato, lentils and yoghurt Sausage and Mash Pork and Leek sausages with mustard mash, caramelised onions and gravy Moroccan Chicken and Rice Chicken breast with tomato and aubergine caponata. Served with turmeric and cinnamon rice Moroccan Vegetable Stew with Minty Couscous (v) Pumpkin, sultanas, courgettes, and chickpea flavoured with cinnamon, ginger and cumin Vegetarian Paella (v) Beautiful vegetarian paella with porcini mushrooms, peppers and artichoke hearts. Served with a green salad Thai Green Curry (v) Courgette, squash and mange tout in a fennel, cumin and chilli curry sauce. Served with basmati rice Teriyaki Noodles with Cashews (v, d) (n) Chinese egg noodles with teriyaki, sesame seeds, cashew nuts and peppers. Served with cucumber strips. Cold Mini Salad Bowl Food Roasted Root Vegetables with Barley (vegan) Butternut Squash with Penne Pasta Chorizo and Puy Lentil Chargrilled Chicken (g) Smoked Dorset trout with Celeriac Remoulade Javanese Chicken & Rice (d)(n) Chicken breast with coconut, peanuts & cumin. Finished with avocado and served with rice. Shepherd s Pie Minced lamb with carrot, swede and parsley topped with light mash. Served with seasonal vegetables Chicken Korma Chicken thigh gently cooked in our own garam masala, coconut, garlic and natural yogurt. Served with a pilau rice and herb salad Butternut Risotto (v) Butternut squash risotto made with white wine, parmesan cheese and double cream. Served with sugar snaps All mini bowl food is designed for a minimum of 60 delegates. These menus are examples and we can produce a further variety of choices should you require it. Prices based on three mini bowls per person (one hot meat, one hot fish and one cold salad) start at 20 inclusive of staff and crockery. Please send in your choices for an accurate quote. Dessert options are available on request. All menu prices excludes VAT
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Cucina lunch menu Welcome to Cucina's lunchtime offerings We offer a wide selection of meals that can be enjoyed anytime throughout the day. Take a look through our set menus or get creative with our à
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More informationWhat s for Lunch? Summer Term 2017/18. Week commencing. 16 April 23 April 30 April 7 May 14 May. 21 May Half Term June 11 June 18 June
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More informationBowl & buffet menu. Salads. Choose from three of our salads below. Add 7.50 per person.
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